I spent my 4th of July in Los Angeles and went to a delicious chirashi bowl restaurant, SweetFin Poke; it was trendy and casual. I got a flavorful kale salad as the base with spicy raw salmon topped with crispy garlic, crispy onions, seaweed, and edamame.
“Chirashi” bowl is a Japanese cuisine; rice topped with raw fish, fish roe and other toppings. It’s very similar to the Korean “bibimbap,” minus the raw fish and with a lot more seasoned vegetables.
- Sushi grade – salmon
- Ginger infused with vinegar
- Oyster mushroom
- Minced garlic
- Olive oil
- Soy sauce
- Crispy garlic – add a spoonful of olive oil and minced garlic into a pan. Cook garlic at a medium temperature until it becomes tan and crispy.
- Oyster mushrooms – thinly sliced and tossed in olive oil in pan.
- Ingredients. Sushi grade salmon, lettuce, seaweed, sliced cucumber, ginger, crispy garlic, oyster mushroom, rice, soy sauce, wasabi, and vinegar (not pictured).
- Raw salmon (sushi grade) – sliced into a cube shape and lightly tossed with sesame oil.
- Step one. Chopped lettuce and (mix of white and brown) rice as base.
- Added sesame seed oil tossed salmon.
- Added crispy garlic, mushrooms, cucumbers, and seaweed on top. Dash of wasabi on the bowl. Spoonful of soy sauce and vinegar. Vinegar infused ginger is used as a side dish – like a pickle with a good hearty sandwich. 😛